Full Packer High Heat Question

[Tony Catencamp]

I've got a 14.5 packer that I am going to do high heat. I've never made burnt ends, so it is about time I tried. When would be the best time to remove the point in the high heat process? I was thinking just before I pulled it off for the rest, but then I would be worried about letting out all of the heat from the foil.

Thanks for any thoughts,
Tony

 

[j biesinger]

The last packer I did, I removed the point when the brisket reached 165* (@2.5 hrs) and stuck just the flat into the foil. I kept it roasting unfoiled for the next 1.5 hrs and kept it on for another 1 hr while the flat rested in my hillbilly cambro.

You basically can't kill a point, they take what ever you give them, that's why most will cube it and sauce it.

 

[Shawn W]

I don't always but I like removing the point prior to cooking.

Tapered flats cook a little more even (ends less likely to get as overdone).

Sometimes it's hard to find that fat vein after they cook and shrink and I hate hacking the brisket apart (many small unnecessary leftover cuts).

 

[Paul H]

Tony, it's like six of one half dozen of the other.The best time would be to separate when pulling off the cooker. It doesn't take that long to cut apart. If you are concerned about heat loss, then you can try trimming before hand or leave it on the smoker a little longer.When you remove it, the temp lost sitting on the counter while you take off the point should bring it down to where you'd normally want it

 

[Tony Catencamp]

Thanks guys. I think I will remove it when it is time to take it off the cooker.